YOU ARE HERE >> AmazingRibs » Ratings & Reviews » Myron Mixon Pitmaster Q3 Review
By: Max Good
THIS PRODUCT LINE IS DISCONTINUED.
Many were surprised to see Myron Mixon’s name on this low cost pellet smoker. His name and the relatively low price should help introduce more people to the joys of pellet smoking, and that is a very good thing. It’s been tough for manufacturers to raise consumer awareness about pellet smokers because the vast majority doesn’t understand what they are and why they cost so much more than other outdoor cookers. Established brands like Traeger and Green Mountain have been fighting for years to win over America one backyard at a time.
When fans of Mixon’s BBQ Pitmasters TV Series start bringing Q3s home, friends and family will see and taste pellet smoking, positive word of mouth will spread the news, and sales of all brands may get a boost.
AmazingRibs.com readers should take note, however, that Q3 is not made by Myron Mixon Smokers: it’s made by Mojak, a company that manufactures mower lifts, hand trucks and other material handling products. Made cheap to sell cheap with a couple bells and whistles thrown in, Mixon’s name is likely one of the more costly items on this lightweight device.
Mixon’s signature “Integrated Water Pan” is a rectangular cut out in the drip pan below the grates where a disposable bread pan (not included) may be inserted and filled with liquid. Water pans are always nice to have, but usually not needed in a pellet smoker.
The easy access ash dump tray (shown above) is not as handy as it sounds. Pellets don’t create a lot of ash, but they do need to be cleaned periodically. Cleaning is always a pain because you have to remove the greasy grates, drip pan and heat deflector to scoop or vacuum ash in the fire pot and smoke box bottom. With Q3 you still have to do most of the above, but can elect to clean out the firepot then sweep all the ash toward a scraper mechanism that pushes it into a removable tray. Only a couple pellet smokers, like the Camp Chef DLX, have true ash removal systems.
The unusual digital thermostatic controller has an infinitely variable dial instead of a notched dial or touch keypad. Temperature range is said to be 180⁰ to 400⁰. Owners seem reasonably happy with the look and performance of the Q3. Low cost is a very attractive feature because you can easily find it for waaaaay below our posted MSRP. Check out our Where to Buy section below.
Two piece coated cast iron cooking grates and a plated warming rack are standard. It has a side shelf and enclosed cart storage. Mojak also offers three other small, medium and large models that are the traditional round BBQ barrel designs. One year limited warranty.
Manufacturer:
MoJack started with riding lawn mower lifts, then expanded with the addition of new lifts, hand trucks and moving accessories. One of their newest product lines is the Myron Mixon Pitmaster Q3 line of pellet smokers.
Published On: 5/15/2014 Last Modified: 10/20/2021
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This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.
We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.
The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.
From TBoneJack, the unofficial Poet Laureate of The Pitmaster Club:
AmazingRibs is where you go,
To get the best advice,
You’ll find out how, to smoke a cow,
And it will turn out nice.
Smokers, gadgets, recipes,
Charcoal, gas, or wood?
The how, the why, and what to try,
When things arn’t going good.
Selection, prep, and cook techniques,
Marinades and such,
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And how to use the Crutch.
Brisket secrets are revealed,
For moist and tender meat,
The point, the flat, the rendered fat,
The proper mix of heat.
I found out how to smoke spare ribs,
Great bark and taste and worth,
I want some more, I’ll have them for,
My last meal on this Earth.
Memphis Dust did suit them well,
I served them without sauce,
Not 3-2-1, not overdone,
No precious flavor loss.
Jambo, Lang, or Meadow Creek,
It’s hard to make the call,
Almost a crime, so little time,
I’d like to try them all.
I’m not ashamed, I’m not alone,
‘Cause many have this lot,
But I’ll admit, here in the Pit,
My wife said Not! Not! Not!
Weber, Brinkman, PBC,
No need for budget breach,
They cook great food, just ask me dude,
‘Cause I have one of each.
Obsessed I am, I know it’s true,
They call it MCS,
I saw the doc, he was in shock,
He too is in this mess.
Myron Mixon, Johnny Trigg,
Cool Smoke’s Tuffy Stone,
Harry Soo, Chris Lilly too,
And Moe who cooks alone.
They’re all good, I like them fine,
I’m sure they cook good Q,
They’ve earned the right, I see the light,
I’ll give them their fair due,
But I have learned, thru many cooks,
This web site is da bomb,
For what to do, browse over to,
AmazingRibs dot com.
Tired of seeing popup ads?
No need to throw a fit,
Don’t you know, just spend some dough,
And join us in the Pit.
And if you travel, don’t despair,
No further should you look,
The answer’s clear, put down your beer,
And order Meathead’s book.
When you make rubs at home we recommend you add salt first them the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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